Koalslas Holland Dutch Cole Slaw Recipes

KOALSLAS (HOLLAND DUTCH COLE SLAW)

Steps:

• Combine the first six ingredients in saucepan and heat to boiling .
• Add some hot mixture to egg and add back into mixture.
• Cook until it thickens. Take from heat and beat in cream.
• Pour (while hot) over finely chopped cabbage.
• Chill and serve.

COLE SLAW

Steps:

• In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.

THE BEST CREAMY COLESLAW

Steps:

• Toss together the cabbage and carrots in a large bowl.
• Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.

PENNSYLVANIA DUTCH COLESLAW

Steps:

• In a large bowl, combine cabbage and carrots; set aside. In a small bowl, combine all remaining ingredients; pour over cabbage mixture. Toss well and refrigerate overnight.

EARLY DUTCH COLESLAW

Steps:

• For Dressing.
• Combine eggs,vinegar,mustard,sugar,salt,celery seed and pepper in medium mixing bowl and beat until smooth; set aside.
• Melt butter in heavy nonaluminum 1 1/2 quart saucepan over medium heat.
• Stir in flour and cook, whisking constantly, about 3 minutes, reducing heat if necessary so flour does not brown.
• Pour in milk and continue whisking until sauce begins to simmer.
• Cook,whisking constantly, about 5 minutes.
• Reduce heat to just below simmer, stir in egg mixture and cook until sauce thickens; do not boil or eggs will curdle.
• Remove from heat and let cool;season to taste.
• Transfer to container, cover and refrigerate up to 5 days.
• For Coleslaw.
• Combine cabbage,onion,pimiento,sour cream, celery,pepper and parsley in large mixing bowl and toss lightly.
• Add dressing and toss again.
• Season with salt and pepper to taste.
• Cover and refrigerate 1 to 3 days.

NORWEGIAN COLESLAW

Steps:

• Shred cabbage and toss with salt. Cover and refrigerate at least 2 hours. In a saucepan, heat sugar, vinegar, mustard and celery seeds. Cook until the sugar dissolves, about 10 minutes. Cool completely. Add to the cabbage along with remaining vegetables; toss. Cover and refrigerate at least 1 week before serving. Keeps for 4-6 weeks in the refrigerator.